Ingredients
– 1 pound boneless, skinless chicken breast
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 can (4 oz) diced green chilies
– 1 can (10 oz) red enchilada sauce
– 4 cups chicken broth
– 1 cup heavy cream
– 1 cup shredded cheddar cheese
– 1 teaspoon cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh cilantro for garnish
– Tortilla chips for serving
Equipment Needed
– Large pot or Dutch oven
– Cutting board
– Chef’s knife
– Wooden spoon or spatula
– Measuring cups and spoons
– Ladle
Step-by-Step Instructions
To start, I heat up the olive oil in my large pot over medium heat. Once it’s nice and warm, I add the diced onion and let it sauté until it becomes translucent. I really enjoy this part because the smell of sautéing onions is just so inviting. Then, I toss in the minced garlic and continue to cook for another minute until fragrant. Next, I add the chicken breast to the pot, stirring everything together and seasoning it with salt, pepper, and the cumin. Let it cook for about 5 minutes on each side until the chicken is lightly browned. It’s a little dance of flavors going on! (See the next page below to continue steps…)